Instructions
- Melt butter in a large stock pot over moderate heat. Add onion and sauté until soft, about 3 minutes. Add meat and brown, breaking it up as it cooks.
- Drain any excess fat from the pan. Add ketchup, water, celery, brown sugar, lemon juice, Worcestershire sauce, salt, vinegar, and dried mustard. Cover and simmer for 30 minutes.
- Add beans, tomato juice and remaining spices (chili powder, chipotle chili powder, cumin, garlic powder, cayenne, cinnamon, and cocoa powder) and heat through. (See notes for milder heat level variations)
- Garnish with any (or all!) of the suggested toppings and enjoy.
Notes
- If you don’t like things too spicy – no need to worry! All you need to do to keep this more mild is omit the chipotle chili powder and cayenne. You could also add a little of those spices if you want just a little more kick than it has without.
- I often make this chili and after adding the beans and other spices, stir it all together and take half of the chili and put it into another pot. I’ll then add half the amount of chipotle chili powder and cayenne to one of the pots so I have both spicy and mild chili made without much fuss.
- Serve with cornbread, crusty bread, or dinner rolls for dunking.
- Note that nutrition calculation for this recipe does not include toppings.
Nutrition information
Nutrition Facts
Spicy Turkey Three-Bean Chili
Amount per Serving
Calories
263
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
53
mg
18
%
Sodium
934
mg
41
%
Potassium
903
mg
26
%
Carbohydrates
30
g
10
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
29
g
58
%
Vitamin A
1325
IU
27
%
Vitamin C
16
mg
19
%
Calcium
68
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
